Grilled Halloumi and Watermelon Summer Salad
My kids used to pick the cheese off everything, and the first time I made this, my youngest ate two full bowls without negotiating once.
This comes together in about 20 minutes total, with only 10 of those requiring your attention at the stove.
Grilled Halloumi and Watermelon Summer Salad
Salty, charred halloumi meets cold sweet watermelon in a salad that actually earns the word refreshing.
Ingredients
- 8 oz halloumi cheese , sliced into 1/2-inch planks
- 6 cups seedless watermelon , cut into 1-inch cubes
- 5 oz arugula
- 1/4 cup fresh mint leaves , torn
- 1/4 cup red onion , very thinly sliced
- 3 tbsp extra virgin olive oil , divided
- 2 tbsp fresh lime juice
- 1 tsp honey
- 1/4 tsp flaky sea salt
- 1/4 tsp black pepper , freshly cracked
- 3 tbsp pistachios , roughly chopped
- 2 tbsp balsamic glaze , for drizzling
Instructions
Tips & Notes
- Dry the halloumi the night before and leave it uncovered in the fridge on a paper towel. The drier the surface, the better the char.
- Cut the watermelon up to 4 hours ahead and refrigerate it. Cold watermelon against warm halloumi is the whole point of this dish.
- If you don't have a grill pan, a regular cast iron skillet gives you an equally good crust. You just won't get the grill marks.
- Red onion can be sharp raw. Soak the slices in cold water for 5 minutes and pat dry to mellow them without losing the crunch.
Nutrition per serving · estimated
Why Halloumi Works Where Other Cheese Wouldn't
Most cheeses would melt straight through a hot pan. Halloumi has a high melting point, which means it holds its shape and builds a crust the same way a good piece of meat does. That crust is not just visual. It gives the salad a chew and a slight smokiness that makes the sweet watermelon taste even colder by contrast.
Buying the thickest block you can find matters here. Thin slices dry out in 90 seconds and turn rubbery. A half-inch plank gives you time to develop color on the outside while the inside stays soft and slightly springy.
Building the Bowl So It Doesn't Fall Apart
Watermelon releases juice the second it meets dressing and salt, so this salad is built to be eaten right away, not to sit. Toss it, plate it, and bring it to the table. That is the whole workflow.
If you are serving this at a gathering, keep the components separate until the last 5 minutes. The arugula and watermelon can wait dressed for about 10 minutes before the greens start to wilt, but the halloumi needs to go on last and warm.
